What do nutritionists eat? Jaime Maguire guest post

One of the things I like best about nutrition and my fellow nutritional medicine praccies is that most of the time, we find ourselves talking about food. We share new recipes, or ways to include a particular food we are obsessed with/have discovered to have powerful medicinal properties, the foods we are craving and basically get to learn even more about our favourite topic on a more heartfelt and authentic level – some of our supervising lecturers have been known to notice they eat more when they are around our food-obsessed modality, a testament to how infectious our love of food can be when we get together. We truly live and breathe our modality.

It is with this in mind that I asked my fellow foodie babe and nutrition student, Jaime Maguire to share with you a few food products she currently can’t get enough of, while I shared mine on her blog (because honestly, it’s hard for us to talk about anything else) and I’m so excited to share her list with you.

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Jaime and I share a passion for harnessing nutritional medicine and nurturing mental health, having both overcome our own mental health issues with food as medicine. Jaime blogs some absolutely gorgeous recipes and shares beautiful health and wellness inspiration on her Instagram page too (which I’m not ashamed to say has induced a whole lot of FOMO for me over the years).

I’ve asked Jaime to share her list of go-to foods here because I just know that they will inspire you.

(You can check out my list of foods on her blog, here)

Oats

Oats are my number ONE at the moment. In the warmer months, overnight oats can be
prepared the night before. I have a recipe here for intuitive overnight oats with a few fun
facts along the way! Breakfast is by far my favourite meal of the day, and now that its
getting colder in the mornings I love starting my day with a warm bowl of porridge
(mmmmhm). This literally takes 5 – 10 minutes and is just a matter of throwing
everything in the pantry into a pot a chucking it on the stove. My fave ingredients are:
oats, chia seeds, sunflower seeds, pumpkin seeds, goodie berries, fresh grated ginger,
grated carrot (sneaky vegetable hit!), cinnamon, organic coconut milk, filtered/boiled
water and top with banana. For the ladies feeling hormonal try adding a teaspoon of
maca powder.
Oats are lipid lowering, antihypertensive for blood pressure control, help with blood
glucose balance, contain and enhance antioxidants and are anti-inflammatory. They are
a great source of soluble fibre and contain a heap of vitamins and minerals.

Spinach

Trying to get more leafy greens into your diet? Throw this on. EVERYTHING. Baby
spinach can be incorporated into any meal. Into or on top of scrambled eggs, boiled
eggs and omelettes in the morning. Incorporate into salads and wraps at lunch. I love
adding a handful with ANY warm meal at dinner. In the winter time add spinach to soups
or sauté with garlic as a side dish. Spinach is a great source of vitamins K, A and C, iron,
folate, vitamin B2, magnesium and manganese. Vitamin A is necessary for healthy
growth of tissues and vitamin C assists with collagen maintenance, both required forhealthy skin and hair. Vitamin K is great for strong bones and the fibre content helps with
digestive function. Well, I’m sold!

Broccoli

BROC. You just cant go wrong with some sweet sweet broc. Again, simply sauté with
some garlic and coconut oil (nommy). Steam… Stir-fry… Goes with EVERYTHING.
Makes you feel GOOD. Makes me feel like I’m connecting with the nutrients of the earth
and I ALWAYS feel good after eating it. Broccoli is actually considered a functional food
for its array of physiological functions including control of cellular cycles, enzyme
regulation, and antioxidant function. Highlighting its use in prevention of diabetes, ulcers,
cardiovascular disorders and cancer (Vasanthi et al. 2009, p.756). Broccoli contains
polyphenols, selenium, zinc, iron and vitamins K, C and E.

my-top-picks

Garlic

If anything is going to reflect food as medicine, garlic is it. Garlic has been used for its
medicinal actions since ancient times and its array of health benefits are ridiculous. I use
garlic as a base for most cooked meals and have even crushed with some honey as a
natural remedy for colds and flu’s. Fresh is best. The compounds that give garlic its
powerful healing activity are activated when the garlic is crushed or chewed but are
unstable, so pre-crushed garlic will not reach the same benefit level. Garlic also contains
amino acids, protein, lipids, fibre, vitamins C and E, beta-carotene, iron, chromium and
selenium. Main actions include antioxidant activity, liver and kidney protection, antiinflammatory, blood pressure control, cholesterol control, circulations and treatment of
infections.

Ginger

Last but definitely not least, GINGER. I have ginger on an almost daily basis as a part of
my breakfast routine with oats. But it can also be added to stir-fry’s, soaked in tea, in raw
bliss balls or healthy treats (TREATS!), soups or even infused into fish. Its main actions
include anti-emetic for nausea and vomiting, gastrointestinal function, anti-ulcer, lipid
lowering, anti-inflammatory, antioxidant, immune enhancing and protects the liver.
Ginger is commonly used in gastrointestinal conditions like poor appetite, flatulence,
diarrhoea and spasms. Try combining a fresh ginger tea with the garlic “flu shot”
mentioned above to fight off colds and flu’s!


I don’t know about you, but I am certainly going to try the grated carrot in my oats next time – I’ve never heard of that before and I reckon it would be similar to carrot cake – yum!

Don’t forget to check out Jaime’s blog for my list of go-to foods and follow her on Facebook and Instagram @jaimemaguire for even more inspiration and altogether prettiness!

 

And if you’re Brisbane-based, check out my nutrition workshops, ‘Nutrition for REAL People’ for healthy eating tips, strategies and recipes to fit your busy lifestyle


References
Braun, L & Cohen, M 2011, Herbs & Natural Supplements, An evidence-based guide,
3rd edn, Churchill Livingstone Elsevier
Sahu, D 2014, ‘Why you must include spinach in your diet’, Bennett, Coleman & Co. Ltd.
Vasanthi, H, Mukherjee, S, Das, D 2009, ‘Potential health benefits of broccoli- a
chemico-biological overview.’, Mini Reviews in Medicinal Chemistry, vol. 9, no. 6, pp. 749
– 759, viewed 6 May 2015, http://www.ebscohost.com
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3 thoughts on “What do nutritionists eat? Jaime Maguire guest post

  1. Pingback: What Nutritionists Eat ~ Miranda Partridge Guest Post | Jaime Maguire Nutrition

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